EFFECT OF PASTEURIZATION ON MOLD SPORES

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Abstract:

Definite experiments to determine whether spores of the common saprophytic molds survive the temperatures used for the pasteurization of milk have not been reported. These spores are certainly present and are frequently abundant in ordinary market milk. Vague and general statements that such organisms do or do not survive are not uncommon, but are not supported by reference to actual work. To obtain such data studies were made with spores from pure cultures of a series of molds including several species of Pénicillium, Aspergillus, and of the mucors, with, in some experiments, the addition of Oidium {Oospora) lactis and one strain of Fusarium. These sets of experiments were made to test, as carefully as laboratory conditions would permit, the temperatures used in pasteurization by the "holder" process, those used in the "flash" process, and the effects of dry heat.